A potluck meal, where each guest brings a dish to share, takes a lot of pressure off the host. It also allows for a delicious variety of options for the meal. I love potlucks because we always end up with such a nice spread. Preparing one dish isn’t usually too much of a time commitment. But, if you have a busy holiday season planned, and making a dish for a potluck sounds like just another task that needs tackling, here are some time-saving recipe ideas.
Generally, the host of the potluck provides the main dish. So, we have selected a favorite side, salad and dessert. With these recipes, you’re guaranteed to impress, without being stuck in the kitchen all day.
All the recipes below are from the Lehman’s Sapphire 65th Anniversary Cookbook (265 pages of yum!)Print
Cheesy Cheddar Cauliflower Rice
For a side dish, try this Cheesy Cheddar Cauliflower Rice. (From Lehman’s Sapphire Cookbook Collection, page 80)
- 4 C. rice cauliflower, frozen (1 bag)
- 1 T. butter
- 1/2 tsp. seasoned salt
- 3 T. cream cheese
- 2 C. shredded Cheddar Cheese
- Salt and pepper to taste
- Bacon and green onion to garnish
- Cook riced cauliflower in microwave, according to package directions.
- In large pan, melt the butter and stir in riced cauliflower. Add seasonings.
- Continue to cook on low, adding in the cream cheese and Cheddar Cheese. Stir until melted. Sprinkle with bacon and green onion.
Keywords: rice, lehmans cookbook, lehmans sapphire cookbook collection
This salad is so good, it’s almost a dessert. (From Lehman’s Sapphire Cookbook Collection, page 37 )
- Yield: Serves 10 to 12 1x
- 4 lbs. seedless red and green grapes
- 8 oz. cream cheese (room temperature)
- 1 C. sour cream
- 1/4 C. sugar
- 3 T. brown sugar
- 1/2 C. pecans
- Wash grapes and set aside to dry.
- Beat together cream cheese, sour cream and sugar. Pour over grapes and stir until all the grapes are coated.
- Before serving, sprinkle brown sugar and pecans on top.
Keywords: fruit salad, lehmans cookbook, lehmans sapphire cookbook collection
This carrot cake was a favorite of my grandfather, Jay Lehman, founder of Lehman’s. (From Lehman’s Sapphire Cookbook Collection, page 170)
- 3 C carrots, chopped
- 1 1/4 C. oil
- 1 2/3 C. white sugar
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 C. white flour
- 4 eggs
You can also make cream cheese icing for this cake.
- Full fat brick cream cheese
- 1 stick unsalted butter
- 1 tsp. vanilla
- 1/4 tsp. salt
- 4 C. powdered sugar
- Blend chopped carrots and oil in the blender to form a puree.
- Place in mixing bowl and add dry ingredients. Stir together.
- Add eggs and beat on medium-low for three minutes.
- Bake in a greased 9 x 13 pan at 350 degrees for 45 minutes.
- For icing, combine butter and cream cheese and beat until well-combined and lump-free. Add vanilla and salt and stir well.
- With the mixer on low, gradually add sugar until completely combined.
- Frost cake when completely cooled. Sprinkle the top of the cake with pecan or walnut pieces.
Top cake with pecans or walnuts if desired.
Keywords: carrot cake, lehmans cookbook, lehmans sapphire cookbook collection
Thanks for sharing
The carrot cake looks good
Cake is always the best dish.
Thank you for sharing these recipes!! They all sound wonderful and so very easy to prepare. Certainly my kind of recipes!!
Thanks for sharing. Love trying new recipes. This is why I love your site!